Tomato Tamarind Fish Curry (India)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 350g per person. Country of origin: India. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 96 kcal
- Protein
- 11.8 g
- Carbohydrate
- 12 g
- of which sugars
- 4.5 g
- Fat
- 1.6 g
- of which saturates
- 0.3 g
- Fibre
- 2.8 g
- Salt
- 0.58 g
Ingredients
- 650g firm white fish fillets
- 1 tbsp rapeseed oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 15g fresh ginger, grated
- 1 tsp mustard seeds
- 1 tsp ground cumin
- 1 tsp turmeric
- 400g chopped tomatoes
- 1 tbsp tamarind paste
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Cook onion, garlic, ginger, mustard seeds, cumin, turmeric, tomatoes, and tamarind into a bright sauce.
Add the fish and simmer gently for 8-10 minutes until it flakes.
Serve with rice, coriander, and steamed greens.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
I appreciated the nutrition estimate on Tomato Tamarind Fish Curry (India) because it made the recipe easier to compare with richer meals later in the week.
Jim McClureTomato Tamarind Fish Curry (India) was easy to imagine cooking after a trip or holiday meal. The instructions kept the dish simple and bright.
Robin MastersThe seasoning in Tomato Tamarind Fish Curry (India) felt clear and confident, especially for a low saturated fat fish dish. It still had enough personality to feel special.
Marcia Campbell